Ressource pédagogique : Dr Viviana Martins - Potential of vineyard calcium sprays to improve grape berry and wine quality

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Calcium (Ca) supplements have increasingly been used for improving fruit resistance to abiotic stress and shelf life, but little was known about the effects of Ca on grape berry quality. Following the demonstration that Ca sprays increased grape berry firmness and cell wall pectin content [1], we hypothesized that exogenous Ca also influenced grape berry polyphenolic composition, given the central role of Ca as secondary messenger. Targeted UPLC-MS analysis was performed in fruits collected from vines cv. “Vinhão” sprayed with 2% (w/v) CaCl2 throughout the fruiting season, in two consecutive vintages. Results showed that Ca deflected grape berry metabolism towards the production of more stilbenoids and less anthocyanins, in line with the expression patterns of UFGT- and STS-encoding genes [2]. The volatile profile of wines produced from these berries was analysed by GC-FID and SPE/GC-Ion Trap-MS, following vinifications at laboratory scale. Results showed that Ca shifts wine volatile profile, affecting compounds associated to both varietal and fermentative aromas [3].  [1] DOI: 10.1016/j.plaphy.2020.02.033 [2] DOI: 10.1016/j.foodchem.2019.126123 [3] DOI: 10.1016/j.foodres.2020.108983  Acknowledgements: FCT (Portuguese) and European Funds [Contrato-Programa UIDB/04050/2020, FEDER/POCI/COMPETE2020, PTDC/BIA-FBT/28165/2017, PTDC/BIA-FBT/30341/2017]; COST Action CA 17111 INTEGRAPE; The Région-Centre Val de Loire (France) [Projects VITI'ACTIF and VINODRONE].

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